Eggnog Ice Cream

Directions

1. 1
   In the bowl of a stand mixer beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved.
2. 2
   Set aside.
3. 3
   In a medium saucepan, over medium heat, combine the milk and heavy cream and bring just to a simmer, stirring occasionally.
4. 4
   Decrease the heat to low and temper in the egg mixture.
5. 5
   Cook until the mixture just begins to thicken, approximately 5 minutes.
6. 6
   Remove from the heat, stir in the nutmeg, bourbon and rum.
7. 7
   Pour into a medium mixing bowl and set in the refrigerator.
8. 8
   Chill the mixture in the refrigerator until it reaches a temperature of 40 degrees F, stirring occasionally.
9. 9
   Once chilled, process in an ice cream maker according to the manufacturers' instructions.
10. 10
    Place in an airtight container and put in freezer for 2 hours before serving